Friday, February 21, 2014
Cookies for Book Club
Yesterday I baked these cookies for last night's book club, recipe courtesy Ree Drummond. Mine weren't the prettiest, but that didn't hurt the taste - I halved the original recipe, used gluten-free all purpose flour, and added a quarter teaspoon of cinnamon. Yummy.
I was surprised and excited to field some questions about my own books at last night's meeting. I haven't been a part of a reading group in a long time, and it's a lovely group of ladies - and one gentleman - who made me feel right at home. I don't get too many opportunities to talk about writing outside the Internet, so it felt great to be able to share my books. They even decided to read Keep You for next month's discussion! I'm thrilled! And nervous. Being my own head of marketing wreaks havoc on my anxiety.
Have a wonderful weekend, everyone. I'm not feeling well, so I may or may not be back before Monday. Hopefully, you're in the middle of a warm spell like I am, and can enjoy the sun a little. Happy Friday.
Chocolate Chocolate White Chocolate Chip Cookies
- 1 1/4 sticks butter
- 1 cup sugar
- 1 whole egg
- 1 1/2 teaspoons vanilla extract
- 1 cup flour (gluten-free or regular)
- 1/3 cup cocoa powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- As many good quality semi-sweet chocolate chips as you want
- as many good quality white chocolate chips as you want
Baking Instructions (quoted from here)
Preheat oven to 350°F.
Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
Add eggs one at a time, mixing after each addition. Mix in vanilla.
Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
Gently blend in chocolate chips and white chocolate chips.
Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.
Let cool on a baking rack.